Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

2 garlic cloves, finely chopped

Method

Mix the cornflour and 1 tbsp soy sauce, toss in the prawns and set aside for 10 mins. Stir the vinegar, remaining soy sauce, tomato purée, sugar and 2 tbsp water together to make a sauce.

When you’re ready to cook, heat a large frying pan or wok until very hot, then add 1 tbsp oil. Fry the prawns until they are golden in places and have opened out– then tip them out of the pan.

Heat the remaining oil and add the peanuts, chillies and water chestnuts. Stir-fry for 2 mins or until the peanuts start to colour, then add the ginger and garlic and fry for 1 more min. Tip in the prawns and sauce and simmer for 2 mins until thickened slightly. Serve with rice.

Tip

Tip

To butterfly a prawn, make a cut along the entire length of the prawn, cutting almost all the way through. Pull out the black vein. Butterflying the prawns isn’t essential, but it helps them to cook more quickly, trap sauce and look great on your plate. Watch our step-by-step video on preparing prawns at bbcgoodfood.com.

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Comments, questions and tips

Comments (12)

weebleman3rd Aug, 2013

I'm a total novice but found this recipe rally tasty. Halved the ingredients for two and it worked OK but would add a little more sauce next time. I had no dried chillies so used a couple medium red chillies and turned out a real tasty dish. Will definitely cook it again.

We enjoyed this recipe though next time will follow the extra soy and sugar suggestions above. We substituted chinese rice vinegar for chinese cooking wine, which gave a nice flavour, and used one whole medium red chilli and some dry roasted peanuts. We also added some thinly sliced carrot and half an orange pepper for extra veg that fitted with the colour scheme!Really liked the different textures of soft prawns against crunchy nuts and water chestnuts. Quick to make and a nice change.

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